he and brad sound like twins :P

Charles Wong try increasing cook time to 36 hours.

sous vide is a pretty legit technique for modern day, If you dont advertising sous vide tool in every video, then it's fine

To be honest, I was getting worried they were gonna stop using sous-vide. The first reason I got into Chef Steps is because of sous-vide, and I'm talking about those early days when Joule didn't even exist.

@@OverJam52 This. This is sous-vide channel and if somebody doesn't want to watch SV videos they can go and follow another channel, simple.

@@adriang3492 Yes my first time watching. Put off now

literally everything they put up that's worth anything is behind a pay wall...

they're just more subtle about it. Lots of Breville/Polyscience tools there because they were acquired by them.

Good gawd...I hope not. Did this a week before the big day and glad I tested. Was horrible.

Bill Zerkeley I love this trick, I was so glad to someone else was using it.

Yeah, I'm a ChefStep Premium member, I get the feeling they will start to put 90% of their recipe behind the StudioPass, when that day come, I will stop watching them, there is not point any more.

wondering if there is a better cut to do this on rather than the pork shoulder to mitigate some of the problems that you faced.

@@brandonleong3543 yeah, absolutley, the shank/leg that has a longer cure. A cheaper cut is the butt, and can understand the reasoning by trying it as a affordable option. It just theres an unknown factor in using this cut; the density of the internal fat. That seemed to be the huge problem here for me. Started slicing it and greeted with globs of unrendered fat that never reached temperature [very pink]. I picked away at what was edible, which was very little... and just threw it in the trash. I'm not sure that's what anyone wants to serve. I did see on the site that someone hated the "christmasy" flavor of the glaze, when I thought it was the star and made enough of the sweet spice mixture to use in other applications.

If you pause @8:02, it says 425 for 30.00 the problem is, I don't know if it's Celsius or Fahrenheit but my best guess is Fahrenheit?

Like sous vide cooking, the mantra around here is “low & slow.” You patient will be rewarded!

You're welcome: kzfaq.info/get/bejne/hs6koZp0m5irYHk.html

Forever, you can cook it perfectly and then just need to reheat it.

@@pabloschultz5192 I figured. Cheers

I think that when you open the bag you lose pasteurization because you’re reintroducing it to bacteria. I’d rather immediately open, strain, re-seal, and then pop it back into the bath for a few min to just kill off any new germs on the surface. Then I think you can keep it for loooong. But maybe all the salt cure means it’s preserved and resistant to bacteria?

Breville owns ChefSteps and Joule now! One family!

Just curious if you've used PolyScience circulators and how they compared to Joule as far as durability?

@@bostonbesteats364 I haven't used one, actually. I'd hope they'd be durable given the price tag though.

@@andrewerickson2922 Thanks. I use them in the lab, where they are very robust, but they are not the same models they sell to restaurants, so I'm curious if the cost is justified vs the Anovas/Joules etc.

Cooking has never been humble. Only for people who have never cooked